Gifts in a Jar,3

Gifts in a Jar, Part 3

Questions I get a lot:

How do the cakes get out of the jars once they are baked?
If you'll read the directions carefully you'll see that they call for a WIDE-MOUTH PINT JAR. This jar has no "neck" and thus the cake can slide out with no problem.

Is it safe to put glass jars in the oven and bake them?
I have seen this type of recipe in several different sources, so I am guessing it must be safe to bake in canning jars if you don't go over the temperature specified in the recipe. I have not tried it myself.

Is it safe to keep these in storage once they are baked?
Some say that you can store them for several months at room temperature. However, I believe that it is safer to err on the side of caution. Here is a quote from an e-mail friend about these baked-in-the-jar recipes:
Please exercise caution when making / giving these items. I was a member of a food /craft co-op a few years back. Jar cakes were all the rage and were advertised as having a shelf life of up to a year. NOT TRUE !

Our county extension agent was the person who made this presentation to us, as several local families had gotten sick from eating jar cakes that were a few months old.

Unlike canned jellies, jams and pickles that are processed, there are no preservatives in the cakes and the dark, moist environment is a perfect home for mold and other goodies to grow in. Even with sterile jars, the cake is not cooked at a high enough temp or long enough to kill all the bacteria contained in the ingredients.

I'm not saying not to make and give the cakes, just make sure they carry instructions to refrigerate if not eaten immediately.
--Mary Ussery-White

Baked-in-the-Jar Recipes

Lemon Poppy Seed Cake in a Jar

2 2/3 cups sugar
2/3 cup shortening
4 eggs
1/2 cup fresh lemon juice
1/4 cup water
3 Tbsp. grated lemon peel
1 tsp. lemon extract
1/2 cup poppy seeds
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt

1. In large bowl cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Add lemon juice, water, lemon peel, extract and poppy seeds.
4. Place dry ingredients in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Place 1 cup batter each in 7 sterilized well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
7. Place jars on a baking sheet. Bake at 325 degrees F for 55 minutes, until a toothpick inserted in center comes out clean
8. Wipe rims. Place hot sterilized seals and rings on hot jars.
Keep in refrigerator for prolonged storage.

Gingerbread in a Jar

2 cups brown sugar
2/3 cup sugar
2/3 cup shortening
4 eggs
1/2 cup molasses
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves

1. In large bowl cream sugars and shortening with electric mixer.
2. Add eggs and mix well.
3. Add molasses and mix well.
4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Place 1 cup batter each in 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
7. Place jars on a baking sheet. Bake at 325 degrees F for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
5. Wipe rims. Place hot sterilized seals and rings on hot jars.
Keep in refrigerator for prolonged storage.

Carrot Cake in a Jar

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup water
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups peeled, grated carrots
2/3 cup chopped nuts

1. In large bowl, cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Add water and vanilla and mix well.
4. Place dry ingredients in a separate large bowl and blend with a whisk
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Gently stir in grated carrots and nuts.
7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
8. Place jars on a baking sheet. Bake at 325 degrees F for 55 minutes, or until a toothpick inserted in center comes out clean.
9. Wipe rims. Place hot sterilized seals and rings on hot jars.
Keep in refrigerator for prolonged storage.

Zucchini Bread in a Jar

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. cinnamon
3 cups grated zucchini
1 cup chopped nuts

1. In large bowl cream sugar and oil with electric mixer.
2. Add eggs and mix well.
3. Add water and vanilla and mix well.
4. Place dry ingredients in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
7. Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes out clean
5. Wipe rims. Place hot sterilized seals and rings on hot jars.
Keep in refrigerator for prolonged storage.

Banana Nut Bread in a Jar

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
bananas
1 tsp. vanilla
3 1/2 cups flour
1/2 tsp. ginger
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups mashed ripe
2/3 cup chopped nuts

1. In large bowl cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Add buttermilk and vanilla and mix well.
4. Place dry ingredients in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Gently stir in mashed bananas and nuts.
7. Place 1 cup batter each in 7 well-greased 1-pint wide-mouth canning jars. Wipe batter from rims.
8. Place jars on a baking sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.
9. Wipe rims. Place hot sterilized seals and rings on hot jars.
Keep in refrigerator for prolonged storage.

Caramel Nut Cake in a Jar

2 cups brown sugar
2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

1. In large bowl cream sugars and butter with electric mixer.
2. Add eggs and mix well.
3. Add milk and vanilla and mix well.
4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Gently stir in nuts.
7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
8. Place jars on a baking sheet. Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
9. Wipe rims. Place hot sterilized seals and rings on hot jars.
Keep in refrigerator for prolonged storage.